I’m at a conference this week, so I won’t have much chance to experiment. Here’s something to tide you over: 

Like many gaijin, I am a big fan of katsu. When the Portuguese missionaries showed up in Japan in the 1500s, they brought along both the Roman Catholic Church, and their mastery of fried foods. Catholicism ended up not being a permanent fixture, but nobody could debate the tastiness of the frying. Tempura and pork and chicken katsu have remained a vital part of japanese cuisine, and a refuge for westerners on whom the flavors of raw fish and edamame are lost.

This particular katsu recipe has the double virtues of being fast and easy. I’ve seen other recipes that advise marinating your chicken or pork with a little soy sauce, sake, and sliced scallions before frying. These are tasty, but less convenient for a work night.

Chicken Katsu (from Hiroko Shimbo’s The Japanese Kitchen)

  • 4 skinless, boneless chicken breasts
  • 1/2 cup flour
  • 3 eggs beaten  with 1/3 cup water
  • 2 cups panko crumbs
  • oil for frying
  • 1/2 head cabbage shredded

Put the flour, egg/water mixture, and panko crumbs into separate bowls. Dip the chicken breasts into the flour, then the egg wash, then back into the flour, then back into the egg again, and roll in panko crumbs. Heat oil for frying (about 2 inches) and fry chicken breasts about five minutes on each side, until golden brown. Serve with shredded cabbage and tonkatsu sosu.

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